Cheesecakes with curd - general principles and methods of cooking
There are several assumptions as to why cheesecakes are called this way, but none of them have confirmed evidence. The main version is believed that the name comes from the word "Vatra" - in many Slavic languages it means fire or hearth, and "cheesecake" means a small fire or daughter of fire. However, this is probably not so important. The main thing is that we have reached the recipe for making this simple, but tasty and satisfying pie.
Cheesecakes are baked from almost any dough - puff, shortbread, unleavened. But the classic is considered yeast rich, cooked straight way. The most popular filling is cottage cheese. If it is sweet, they add raisins, vanilla sugar, dried apricots, berries or fruits. Fried onions or fresh herbs are mixed into the unsweetened filling. If the curd is moist, it must first be squeezed out and then mixed with eggs or yolks. Cheesecakes grease with sour cream, egg or milk-egg mixture and bake. Chubby ruddy pies, extracted from the oven, look very attractive and appetizing.
Cheesecakes with curd - food preparation
In order to bake real Russian cheesecakes, you must use high-grade flour with a high content of gluten. It is necessary to sift, and then knead the dough, then the cheesecakes will turn out more lush and bake faster. Only fresh products are used for baking. But if the cheese got a little soured, the situation can be corrected. It must be mixed with milk, hold it for a couple of hours and allow to drain. To do this, put the cheese in cheesecloth and put under the press.
Cheesecakes with curd - the best recipes
Recipe 1: Classic Cheesecake with Cottage Cheese
The classic cheesecake is an open pie made from baked yeast dough and cottage cheese filling. Dough can be bought or made independently. According to this recipe, cheesecakes are tasty the first time. Exit - about 10-12 stuff.
Ingredients: dough - 400 g of flour, 1 egg, a glass of milk, ½ tsp. salt, 50g butter, 2 table. lie sugar, a package (7-10g) of dry yeast. Stuffing - 0.3 kg of cottage cheese, 50g of butter, ¼ stack. sugar, 2 yolks, 2 table. lie sour cream.
Cooking method
Mix yeast with a spoonful of sugar and add warm milk. Letting them come to life, they should fool. At this time, mix the egg, sugar, salt, melted butter and flour. Pour the milk with approached yeast and knead the dough. It is necessary to knead it so long until it is easy to fall behind the hands. Leave him alone, let it rise. After an hour and a half, the risen dough is kneaded, i.e. stir by lightly pressing on it. When it rises a second time, knead it once more and can be butchered.
Prepare the stuffing. Curd wipe or mix with a mixer or blender. Add yolks, sugar, melted butter and sour cream. You can put raisins (steamed), vanilla sugar.
From the dough, roll balls about the size of a chicken egg, let them come up, and transfer them to a baking sheet. Then each ball in the middle to press down the bottom of the glass or lace, to get a flat groove, where you need to put the curd filling. In order for the glass not to stick to the dough, its bottom must first be dipped in flour.
Let the cheesecakes go for about ten minutes. Mix the egg with a spoonful of milk and smear it with cheesecake mixture. Bake for about thirty minutes (180-190C).
Recipe 2: Cheesecakes with puff pastry curd
Yeast puff pastry is required. It can be done independently, but less troublesome just to buy. It is on sale practically in each shop in the frozen look. You can stick square cheesecakes, tightly pinning the edges, like an envelope so that the filling does not flow out, or cut circles and bake them in small molds for muffins or muffins.
Ingredients: yeast puff pastry - 0.5 kg, cottage cheese - 0.3 kg, 2 eggs, 1/3 cup of sugar (a little more or less, to taste), raisins and flavors, if desired, citrus peel, vanilla sugar, fruit essence.
Cooking method
While the dough is being defrosted, prepare the filling. Curd cheese thoroughly, mix with sugar and eggs - they help the filling not to spread. You can add raisins, vanilla or berries.
The dough is usually rolled. Roll this roll up and cut the squares, not rolling dough, approximately 10x10 cm. Put a tablespoon of filling, collect the ends of the square at the top and pinch the edges to close all the slits.
If you plan to bake cheesecakes round, you need to use molds for muffins. Slightly roll out the layer of dough, cut circles into a glass and put them inside the form so that they go beyond the edges. Put the stuffing inside.
Leave the cheesecakes for proofing for about fifteen minutes, then smear the top with an egg and bake. First, ten minutes at (220 ° C), then reduce the fire to 180 ° C and keep in the oven for another ten to fifteen minutes.
Recipe 3: Cheese Cake with Curd
The recipe for a delicious cheesecake with cottage cheese filling and sponge dough on sour cream. It is baked in the form of a large round open pie, stuffed in the middle. You can call it a royal cheesecake, or a giant one. For it to work out for glory, to be lush, and not spread out on a baking sheet, you need to take a baking mold with a diameter of about 25 centimeters, with high edges. This may be a frying pan or special dishes for baking.
Ingredients: dough - a glass of flour and sour cream, half a cup of sugar, 2 eggs, 2 tables. lie butter, ½ tsp. lie soda The measuring device is a glass with a capacity of 250ml. Stuffing - a pound of cottage cheese, 3 eggs, half a cup of sugar, 1 table. lie manna cereal.
Cooking method
Cook the dough. Beat the eggs, gradually, in the process of beating, adding sugar. Add flour, melted butter, soda and sour cream to whipped foam. Mass mix. The dough will be relatively liquid.
For the filling, curd with sugar, you can whip with a blender. Add eggs and semolina. Mix.
Butter the form, sprinkle with flour and pour out the dough. Top out over the entire diameter of the curd filling, not reaching the edges of about 1.5-2 centimeters. This is about how to lay out the stuffing on a pizza crust. The edges of the edges should not be done, they will rise themselves, and the curd will go down under its weight. If you wish, you can add fresh berries to it - currants, cherries, cranberries or steamed raisins.
The form is placed in a cold oven. Turn it on and bake the cheesecake for 35-40 minutes (180C). Cool slightly and then can be removed from the mold.
Cheesecakes with cottage cheese - useful tips from experienced chefs
- So that when baking the cheesecakes they do not dry, but remain soft, you need to put a small saucepan with water at the bottom of the oven.
- To make the cheesecake look more ruddy and appetizing, the egg is smeared with not only dough, but also the filling.
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